Online Restaurant Management Courses at Accredited Schools

Penn Foster Career School, the school below with the highest overall ranking, is effective at equipping students via its restaurant management courses to be successful restaurant managers. and connect them to future employers. According to the US Bureau of Labor Statistics, at present there are 6,116,380 people employed as management employees alone in the US, and their average annual salary is $102,900. Administrative services managers make on average $81,530 per year and there are about 243,580 of them employed today.

Restaurant Management Organizations Restaurant Management Common Job Tasks
  • scheduling of work hours
  • coordinating activities among various departments of a restaurant
  • arranging for the routine maintenance
Popular Journals & Magazines
 

Ranked by Excellence

Restaurant Management Courses at Penn Foster Career School

Program Name: Hotel/Restaurant Management
Instruction Set 1

Learning Strategies Identifying and implementing a successful study method; planning when, where, and how you'll study; creating effective and efficient study tools; using study tools to improve chances for success. The Hospitality Industry Origin and history; industry profile; job opportunities.


Instruction Set 2

Marketing and Sales Dressing professionally; building a support network; developing skills and a career portfolio. Managing People Theories and styles of management; motivating and communicating; planning and control; staff selection. The Front Office Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.


Instruction Set 3

Housekeeping The cleaning process; the linen room and storage; Right-to-Know. Engineering and Maintenance Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.


Instruction Set 4

Hospitality Accounting Terminology; accounting elements and methods; financial statements; computers. Legal Aspects and Insurance Legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting an insurer. Cost Controls Cost control for lodging and food service businesses; implementation of cost control strategies.


Instruction Set 5

Restaurant and Banquet Service Food service set-ups; effective management; elements of dining service; banquet and buffet catering. Menu Planning Clientele and customer preference; types of menus and menu items; personnel and kitchen facilities; nutritional and pricing considerations; Truth-in-Menu; menu design and layout. Food Preparation Kitchen contents; recipes and measurement; cooking processes; kitchen tools and equipment; flavorings and seasonings; non-alcoholic beverages; presentation.


Instruction Set 6

Purchasing and Storage Cost factors; government regulations; yield testing; purchase of perishable items; the "bidding" procedure; receiving operation; storage needs and guidelines; inventory control. Food Service Sanitation Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control. Alcoholic Beverages Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit. Work Experience Option (available online) Learning Aid : "Food Service Sanitation" DVD


Program description: Learn the skills you need for a career as a Hotel/Restaurant Manager - at home, at your own pace, with Penn Foster Career School.

There are certain skills you need to begin a career in Hotel/Restaurant Management. The Penn Foster Career School Hotel/Restaurant Management Program helps you learn them quickly and conveniently.

You'll learn:

* Marketing and Sales
* Hospitality Accounting, Cost Controls,
and Legal Aspects and Insurance
* Menu Planning, Food Preparation,
and Restaurant and Banquet Service
* Food Service Sanitation, Purchasing and Storage

And you’ll learn it all at home — no classroom needed! You’ll get valuable information about food service set-ups, dining service, banquet and buffet catering, sales, advertising, and public relations.

Start a rewarding career in a growing field.
Why take a Hotel/Restaurant Management training program? With the right credentials, you can:

* Work for an established hotel or restaurant.
* Work for a chain of hotels or restaurants and have the opportunity to travel.
* Enjoy the fringe benefits that come with such an exciting job.

Demand for Hotel/Restaurant Managers is on the rise. The more people travel, the greater the need for Hotel/Restaurant Managers. As operations become more complex, employers are putting more emphasis on specialized training. The Penn Foster Career School Hotel/Restaurant Management Program can give you a real advantage over others without your training!

Contact Penn Foster Career School Today.
We’ll send you FREE information – with absolutely no obligation! Find out more about Penn Foster Career School's Hotel/Restaurant Management training that includes:

* All the books, lessons, and learning aids you need
* Unlimited instructional support
* Access to student services by website, phone, and mail

Get more information today and in as little as six months from enrollment, you can be on your way to a career as a Hotel/Restaurant Manager!

Restaurant Management Courses at Ashford University

Program Name: B.S. in Restaurant Mgmt

Program description:

Restaurant Management Courses at CDI College

Program Name: Hotel & Restaurant Management
Microsoft Outlook
Course Number MO3E
Credits 25.0

Students work with basic and more advanced features of Microsoft Outlook to manage messages for efficient communication, maintain personal and business contacts, and organize appointments and tasks


Windows Fundamentals
Course Number WIXE
Credits 25.0

This course offers a case-oriented approach to Windows. Students will explore the fundamentals of Windows to develop the skills necessary to work effectively within this operating system.


Keyboarding
Course Number KBDE
Credits 30.0

Students practice basic touch-typing techniques to develop skills in using the keyboard correctly


Microsoft Word
Course Number MW3E
Credits 50.0

This course offers a case-oriented, problem-solving approach for learning Microsoft Word. Students work with both basic and advanced features while creating a variety of documents such as letters, memos, forms, and reports.


Microsoft Excel
Course Number ME3E
Credits 50.0

This course offers a case-oriented, problem-solving approach for learning Microsoft Excel. Students explore both basic and advanced features while creating a variety of documents such as budgets, marketing and sales reports, forecasts, and statistical tables.


Microsoft Access
Course Number MCSE
Credits 50.0

This course offers a case-oriented, problem-solving approach for learning Microsoft Access. Students explore basic and more advanced features of this powerful database management system.


Microsoft PowerPoint
Course Number MP3E
Credits 25.0

Students will explore both basic and more advanced features of Microsoft PowerPoint while creating visually attractive and effective presentations.


Business Essentials
Course Number BESE
Credits 50.0

Business Essentials provides an overview of business management today, including forms of ownership and the ways managers carry out their basic management functions in a skillful and inventive way.


Human Resources
Course Number HREE
Credits 50.0

Employees are the most valuable asset of a business and all aspects from hiring to performance appraisal are examined utilizing the case study approach.


Marketing
Course Number MKGE
Credits 50.0

Marketing and sales are the key elements in the success of a business. This course provides an overview of the many elements of marketing, including developing, pricing, promoting, selling, and distributing various types of goods and services nationally and internationally


Bookkeeping and Financial Accounting - Level 1
Course Number BF1E
Credits 50.0

Emphasis is placed on analyzing and recording business transactions using the rules of double-entry bookkeeping. In addition, adjusting journal entries and everyday transactions for both service and retail businesses are recorded coupled with the preparation of basic financial statements.


Business Law
Course Number LAW250
Credits 3.0

This introductory law course will provide the students with an over view of business law and how it applies to business. It will also enhance some of the topics covered in courses such as entrepreneurship, where they learn about different types of companies and how to decide what best suits their needs. Most importantly students learn about their legal obligations and the obligations of firms and directors as they prepare to embark on a business career


Business Math
Course Number BSME
Credits 50.0

An introduction to the fundamental principles and concepts of business mathematics. Students will be shown how to apply these principles and concepts to solve practical business problems in regards to marketing and finance.


Economics
Course Number ECNE
Credits 75.0

Major economic variables affecting a business including interest rates, GDP growth, and forces of supply and demand are examined


Project Management
Course Number PMAE
Credits 50.0

Project management is of paramount importance to all organizations to improve effectiveness and efficiency. This course utilizes the popular Microsoft Project applications program with realistic case studies and step-by-step guidance.


Effective Business Writing
Course Number EFBE
Credits 40.0

The workplace of the twenty-first century demands excellent communications skills. The focus of this course is on learning writing techniques that ensure effective business communication.


Professional Business Skills
Course Number PBSE
Credits 40.0

This course is designed to equip students with the skills necessary for dealing effectively with both customers and colleagues in the business world. Using a variety of instructional methods including role-plays, case studies, group exercises, simulated situations, and discussion, students learn and practice the customer service and interpersonal skills necessary for success in today’s business environment.


Career and Employment Strategies
Course Number CESE
Credits 25.0

his course looks at the planning, preparation, execution, and follow-up stages of an interview.


Student Success Strategies
Course Number SSSE
Credits 25.0

This course will introduce students to skills and concepts that will help them achieve personal, academic, and career success.


Practicum
Course Number PRAC
Credits 100.0

This program includes a practicum component consisting of a specified number of weeks of work at a job site. This practicum work experience is a mandatory diploma requirement and the business organization does not pay for the services of the student during the practicum. The number of practicum hours varies between programs. To learn more about the specific practicum hours for a specific program, speak with an Admissions Representative.


Program description: Hotel management is a challenging job in which you work behind the scenes ensuring that your facility runs smoothly and efficiently at all times. You oversee staff training, food services, cleaning, recruitment, marketing, budgeting, and all of the other components necessary for an enjoyable and relaxing stay. And when problems do arise (as they inevitably do), your job is to diffuse the situation and implement fast and expedient service recovery to ensure that customers remain loyal and satisfied. There are some hotel managers who learn all of their day-to-day responsibilities through on-the-job training and experience. This approach works well for some, but given how competitive the industry has become in recent years, many hotels prefer to hire graduates of hotel management courses at the associate's level or higher.

Restaurant Management Courses at Ashworth College

Program Name: Hotel/Restaurant Management Offline
Banquets and Functions
Course Number Lesson 18:

Personal and business banquets; catering vs. banquets; staffing; manager qualifications; weddings; banquet styles; function room setup; table shapes and layouts; meetings; cocktail parties; podiums, lecterns, and microphones; advance booking tips; deposits; guarantees.


The Banquet Function Sheet
Course Number Lesson 19:

The banquet sheet: key to success; getting the right information; communicating policies; understanding the function; menu planning; detail planning; types of meals; special menus; beverage service; open bar; cash bar; á la carte drinks; guarantee and set; confirming the schedule and arrangements; distributing the sheet and meeting with staff; preparing the kitchen; checking details; seating arrangements.


Managing Functions
Course Number Lesson 20:

Arranging staff, equipment, and duties; planning place settings; the station, follow-up, and combination methods; cocktail parties; serving and clearing; preparing the chef; choosing entrees; buffets; traffic control; chafing dishes; keeping food hot; checkbacks; presenting the bill.


Providing a Safe Learning Environment
Course Number Lesson 1:

Options and approaches to providing child care: the differences between custodial, developmental and comprehensive care; quality issues in child care


Providing a Healthy Learning Environment
Course Number Lesson 2:

Developing a safety policy; removing hazards; dealing with medical, fire, and weather emergencies; assembling an effective first aid kit; monitoring illnesses; health problems caused by weather, abuse, and emotion


Providing a Developmentally Appropriate Learning Environment
Course Number Lesson 3:

Planning good environments for children; types of learning centers; selecting equipment, materials, and toys; evaluation.


Early Care & Education: Past, Present & Future
Course Number Lesson 4:

Physical, intellectual, emotional, and social development; promoting maturation and responsibility; how temperament affects personality; the two-year-old stage; impact of play on social development.


Stages of Early Childhood Development
Course Number Lesson 5:

Recognizing signs of development; the role of accomplishment in developing a child's self-esteem; motor and perceptual skills; how competition, fear, stress, and rules affect a child.


Expectations of the Early Childhood Professional
Course Number Lesson 6:

Important workplace skills; ethics for child care professionals; promoting communication, cooperation and teamwork; facing day-to-day challenges; managing your time and solving problems effectively.


Children Don't Come with Directions
Course Number Lesson 7:

Why understanding child development is important; child development theories and principles; developmental stages; self-esteem; observing children.


Creating & Evaluating & Early Childhood Environment
Course Number Lesson 8:

Qualities of a strong curriculum; how children learn; effective teaching techniques; stages of artistic development; guiding a child's art experiences; planning and leading art activities.


Planning to Play
Course Number Lesson 9:

Language skill development; assessing books; reading stories; reading and writing exercises; language arts and dramatic play; how dramatic play encourages growth; using puppets.


Planning for the Mind
Course Number Lesson 10:

Goals of science and math curricula; the teacher's role; planning and leading science, math and active play activities; active play learning centers; safety during active play; creative resources.


Planning for the Heart & Soul
Course Number Lesson 11:

Planning a social studies curriculum; helping children become responsible citizens; learning about one's self, family, and community; adding an effective music program; planning music and creative movement activities; the teacher's role in music.



Resonance and IC Filters
Course Number Lesson 13:

Inductive and capacitive reactance; reflected impedance; resonance; passive filters; integrator and differentiator circuits; waves; harmonics.


Diagnosing Analog and Audio Circuits
Course Number Lesson 14:

Troubleshooting digital and analog equipment and audio-amplifier consumer chips; narrowing the problem; block diagrams; using a bench power supply; signal tracing; output devices; troubleshooting basic low-frequency amplifier circuits; audio distortion problems.


In-Circuit DiscreteSemi-Conductor and Troubleshooting
Course Number Lesson 15:

How To Troubleshoot The Pn Junction Diode And Bipolar And Fet Circuits; How Transistor Circuits, Diodes, Zener Diodes, Ujt Oscillators, And Thyristors Operate; Transistor And Resistor Arrays; Voltage Regulator Ics And Consumer Ic Chips; Understanding Analog Switches; Optical Isolators.


AM, FM, TV and RF Troubleshooting Techniques
Course Number Lesson 16:

Modulation; transmission and reception of RF signals; watts, transmitters, and components; radio receivers; TV; AM and FM detectors; microvolt signals in receivers.


Diagnosing Pulse and Digital Circuits
Course Number Lesson 17:

Pulsed waveforms; source and load instruments; the originating pulse and processing pulse circuits; digital IC references; understanding digital schematic diagrams; digital gates; how to troubleshoot digital circuits.


Program description: Ashworth College's Career Diploma in Hotel and Restaurant Management program is designed to teach front and back office management. Students have the opportunity to learn about guest and banquet services coordination, housekeeping, staffing and scheduling, and customer service. Courses are also intended to teach hotel industry structure, reservations, determining room rates, table service, staff training, and managing functions. Ashworth College provides students in this program with a customized lesson book, study guide, calculator, cost versus profit calculation wheel, and time management and career search guides.

Program Name: Hotel/Restaurant Management Online
Lesson 1: The Traditional Hotel Industry

Evolution of the hospitality industry; the service culture; counting and measuring occupancy and sales; perishability; location; seasonality; classifying by size, type, and number of employees; rating systems; extended-stay hotels; resorts; European, American, and Continental plans; inns; bed-and-breakfasts.


Lesson 2: The Hotel Industry Today

Trends; marketing strategies; package plans including travel, events, and tourist activities; trade shows; guest profiles; group plans; marketing to individuals, families, and businesses; global operations; condominiums and time-sharing; seasonality; chains; franchises; referral systems; all-suite hotels; budget hotels; casinos; conference centers; amenities.


Lesson 3: Hotel Industry Structure

A typical hotel's organizational chart; the general manager and general staff; food and beverage staff; front office; front desk; reservations; cashiers; concierge; housekeeping; uniformed services; telephone services; security and safety; retail, concession, business, and athletic services; special and VIP services; lobby, building, and room design; scheduling work shifts.


Lesson 4: Reservations

The components of a reservation; special requests; entering, acknowledging, storing, and altering the reservation; cancellations; denying reservations; the price-occupancy mix; yield management; sales and marketing tools; working with travel agencies; in-house vs. consolidated reservations systems; last room availability; independent reservation services; computer and voice recognition systems; guest history databases; group bookings; conventions, trade shows, and tour groups; handling overflow.


Lesson 5: Forecasting

Knowing room count and availability; traditional and contemporary tracking systems; automated/computerized systems; adjusted room count; stayovers; under- and over-stays; no-shows; periodic recounts; resolving overbooking problems; legislative implications; deposits; guarantees.


Supplement: Time Management Guide

How to be more productive and efficient as a student now—and in your career later.


Lesson 6: Managing Guest Services

Concepts in quality management; guest expectations; leadership style; empowering the staff; employee relations; setting realistic house regulations; measures of guest service; quality control techniques; guarantees; working with the Americans With Disabilities Act; handling complaints; comment cards; anticipating and preventing problems.


Lesson 7: Guest Arrivals

First impressions; valet parking; door staff; registration; blocking rooms; early registrations; the registration card; collecting guest information; promoting hotel activities; liability; assigning rooms; upgrades; VIPs; arranging payment; establishing credit; bell department; luggage; room inspection.


Lesson 8: Determining Room Rate

Rack rate; discounting; daily, weekly, seasonal, commercial, corporate, senior, and complimentary rates; weather factors; single and double occupancy; setting arrival and departure times; the American Plan Resort; the Hubbard Room Rate Formula; square foot calculations; the Building Cost Formula; the Ideal Average Room Rate; up-selling.


Lesson 9: The Hotel Revenue Cycle

Receivables; ledgers; transient ledger; city ledger; what is and isn't included in the bill; recording charges; preparing, updating, and storing the folio; master accounts; split billing; casino accounts; preferred guest programs; the billing procedure; presenting the bill; taxes; allowances; transferring funds; cash transactions; advance payments; refunds; cashier procedures; foreign currency; checks; minimizing fraud.


Lesson 10: Credit & the City Ledger

Understanding the city ledger; accepting credit cards; master accounts; groups; packages; travel agencies; late charges; delinquent accounts; executive accounts; due bills; banquet charges; managing, extending, and monitoring credit; credit alerts; transferring funds from travel agencies; frequent guest programs; electronic drafts; handling bad debt.


Lesson 11: The Night Audit

Hiring night auditors; night audit duties; reconciling receivables; closing out; posting charges; anticipating errors; the transcript; proving room charges; housekeeper's report; balancing the math; reporting exceptions, credit, reservations, rooms management, room status, and receivables.


Lesson 12: Service, Sanitation & Appearance

Customer service for today and tomorrow; "management by wandering around"; the effect of poor service; the psychology of service; being ubiquitous; the nine "musts" of good service; monitoring cleanliness; handling and storing dinnerware and utensils; the Hazard Analysis Critical Control Point.


Lesson 13: Place Settings and Table Service

Establishing service standards; French, American, and Russian service models; table setting layouts; placemats; tablecloths; banquets; buffets; loading, lifting, carrying, delivering, and unloading food and trays; serving order and techniques; clearing food.


Lesson 14: Styles of Service

Individual servers; team servers; the captain method; basics of waiting; wine stewards; bus personnel; establishing wait stations; room layout and mixing table sizes; preparing food at the table; ensuring staff competency; taking care of many tables at once; seniority; side duties for wait staff.


Lesson 15: Staff Training

Preparing for guests; taking the order; serving; learning the menu; working with the room layout; substitutions; cooking methods and times; serving alcohol; suggestive selling; dessert tables; where to stand; avoiding "who's the beef and who's the shrimp"; guest checks; coding; giving the order to the kitchen; timing and serving sequence; computerized systems.


Lesson 16: Dining Room Management and Organization

The host; attentiveness; courtesy; dependability; knowledge; sensitivity; skill; tact; productivity; persuasiveness; organizing the dining room; forecasting; scheduling; work shifts; menus and checks; accepting vs. not accepting reservations; blocking space; special events; call-ahead or priority seating; alleviating no-shows.


Lesson 17: Managing the Dining Experience

The seven deadly sins of dining service: apathy, the brush-off, coldness, condescension, robotism, "rule book excuses", and the runaround; greeting guests; assigning tables; reservations list; turnsheet; table check; waiting list; leading and seating guests; reciting specials; accommodating disabled customers; the log book; the perfect host.


Lesson 18: Banquets and Functions

Personal and business banquets; catering vs. banquets; staffing; manager qualifications; weddings; banquet styles; function room setup; table shapes and layouts; meetings; cocktail parties; podiums, lecterns, and microphones; advance booking tips; deposits; guarantees.


Lesson 19: The Banquet Function Sheet

The banquet sheet: key to success; getting the right information; communicating policies; understanding the function; menu planning; detail planning; types of meals; special menus; beverage service; open bar; cash bar; á la carte drinks; guarantee and set; confirming the schedule and arrangements; distributing the sheet and meeting with staff; preparing the kitchen; checking details; seating arrangements.


Lesson 20: Managing Functions

Arranging staff, equipment, and duties; planning place settings; the station, follow-up, and combination methods; cocktail parties; serving and clearing; preparing the chef; choosing entrees; buffets; traffic control; chafing dishes; keeping food hot; checkbacks; presenting the bill.


Supplement: Career Search Guide

Helpful techniques for pursuing careers in the carpentry field.


Program description: Ashworth College's Career Diploma in Hotel and Restaurant Management program is designed to teach front and back office management. Students have the opportunity to learn about guest and banquet services coordination, housekeeping, staffing and scheduling, and customer service. Courses are also intended to teach hotel industry structure, reservations, determining room rates, table service, staff training, and managing functions. Ashworth College provides students in this program with a customized lesson book, study guide, calculator, cost versus profit calculation wheel, and time management and career search guides.

Restaurant Management Courses by State & City

Top 20 US Restaurant Management Schools (campus and online)

Harvard University
Total Programs 113
Number of Subjects 76
Rank in USA 1st
Yale University
Total Programs 132
Number of Subjects 95
Rank in USA 2nd
Stanford University
Total Programs 126
Number of Subjects 95
Rank in USA 3rd
Columbia University in the City of New York
Total Programs 192
Number of Subjects 141
Rank in USA 4th
University of Pennsylvania
Total Programs 188
Number of Subjects 140
Rank in USA 5th
University of California-Berkeley
Total Programs 145
Number of Subjects 105
Rank in USA 6th
University of California-Los Angeles
Total Programs 168
Number of Subjects 111
Rank in USA 7th
University of Southern California
Total Programs 251
Number of Subjects 166
Rank in USA 10th
Northwestern University
Total Programs 197
Number of Subjects 139
Rank in USA 11th
New York University
Total Programs 204
Number of Subjects 146
Rank in USA 13th
Dartmouth College
Total Programs 88
Number of Subjects 68
Rank in USA 14th
Duke University
Total Programs 77
Number of Subjects 76
Rank in USA 15th
University of Virginia-Main Campus
Total Programs 106
Number of Subjects 103
Rank in USA 16th
Vanderbilt University
Total Programs 144
Number of Subjects 81
Rank in USA 17th
The University of Texas at Austin
Total Programs 169
Number of Subjects 141
Rank in USA 18th
Johns Hopkins University
Total Programs 178
Number of Subjects 136
Rank in USA 19th
University of North Carolina at Chapel Hill
Total Programs 148
Number of Subjects 126
Rank in USA 20th
University of California-San Diego
Total Programs 121
Number of Subjects 89
Rank in USA 22nd
University of Wisconsin-Madison
Total Programs 215
Number of Subjects 164
Rank in USA 23rd
University of Washington-Seattle Campus
Total Programs 243
Number of Subjects 168
Rank in USA 26th